Fish fillets (you can use Tilapia or Swai fish. I personally prefer swai because of its firm texture that’s not as easy to fall apart as tilapia)
Bok choy or napa cabbage
Sichuan spicy bean paste (can be bought from any Asian store)
Dried chile peppers
Half a cinnamon stick
White pepper powder
Chicken stock or water
Salt to taste
First, cut the fish into thin slices then marinade with white pepper powder, corn starch and cooking wine.
Next, on medium heat, sauteéd until fragrant minced garlic, ginger, peppercorns, chile peppers, cinnamon, star anise.
Lower the heat to low then add spicy bean paste, stir until fragrant, then add chicken stock (or water).
Turn heat on medium high, when boils add fish.
Cook for 4 minutes, stir occasionally.
Arrange blanched bok choy or fresh lettuce at bottom of soup bowl, then pour fish soup on.
Garnish with chopped scallions.
Serve with steamed rice.